Food and Drug Regulations

B.21.027 [S]. Fish Protein

• (a) shall be the food prepared by

  • (i) extracting water, fat and other soluble components through the use of isopropyl alcohol from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated, and

  • (ii) drying and grinding the protein concentrate resulting from the operation described in subparagraph (i);

• (b) may contain a pH adjusting agent; and

• (c) shall not contain

  • (i) less than 75 per cent protein, which protein shall be at least equivalent to casein in protein quality, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981.

  • (ii) and (iii) [Repealed, SOR/97-148, s. 8]